Brazilian-Style Moqueca Fish Stew with Coconut and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant and colorful fish stew simmered in coconut milk with tomatoes, bell peppers, and fresh cilantro. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs white fish fillets (e.g. cod, snapper), coconut milk, tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Brazilian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp dendê oil (or olive oil) in a large skillet over medium heat. Add 3 minced garlic cloves and 1 medium sliced onion, sautéing for 3-4 minutes until fragrant and translucent.
  2. Step 2: Add 2 diced medium tomatoes, 1 medium sliced red bell pepper, and 1 medium sliced yellow bell pepper to the skillet. Cook for 5 minutes until vegetables soften.
  3. Step 3: Pour in 1 cup coconut milk, stir to combine, and bring the mixture to a gentle simmer over medium-low heat.
  4. Step 4: Season 1 lb white fish fillets cut into 2-inch pieces with 1 tsp salt and 1/2 tsp black pepper, then nestle them into the simmering sauce. Cover and cook for 8-10 minutes until fish is opaque and flakes easily.
  5. Step 5: Remove from heat and stir in 2 tbsp lime juice and 1/2 cup chopped fresh cilantro. Serve hot with rice or crusty bread.

Frequently asked questions

How long does Brazilian-Style Moqueca Fish Stew with Coconut and Cilantro take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Brazilian-Style Moqueca Fish Stew with Coconut and Cilantro?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Brazilian-Style Moqueca Fish Stew with Coconut and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Brazilian-Style Moqueca Fish Stew with Coconut and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Brazilian-Style Moqueca Fish Stew with Coconut and Cilantro?

Brazilian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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